Vegan Japanese Cuisine: Dried Persimmon Appetizer

If you cannot find fresh persimmons, you still can create great and simple appetizers with sun-dried ones!

They make for very sweet preseve fruit but also combine so well with sour vegetables as an appetizer!

Dried Persimmon Appetizer!


-Dried persimmon: 1
-Japanese sake: a little
-Sugar: a ;itt;e
-Rice vinegar: a little
-Light soy sauce: a little

-Grated daikon: 1 cup/200 ml/cc
-Sugar: 5 tablespoons
-Rice vinegar: 3 tablespoons
-Soy sauce: 1 teaspoon


-Take off the the stem part of the persimmon. Cut in half lengthwise. Sprinkle with Japanese sake and let it marinate for an hour. If the dried persimmon is hard, marinate for a whole night.

-Cut it in sticks/strips 3mm thick and drop the pieces in a bowl: Add a little sugar, rice vinegar, and soysauce. Mix and marinate for a couple of minutes.

-Grate the daikon and press water out. Drop the grated daikon in bowl and add the sugar, rice vinegar and soy sauce. Mix.
Put a layer of persimmon on the bottom of a plate.
Top it with grated daikon in a plate and surmount the lt with another strip of persimmon as shown in above picture.

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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